KAVAS TACOS + TEQUILA

Name: KAVAS TACOS + TEQUILA
Address: 9101 INTERNATIONAL DR STE 1198, ORLANDO, FL, 32819, US
Rating: 55.6

9101 INTERNATIONAL DR STE 1198, ORLANDO, FL 32819

License #5815781

🌮 Mexican/Latin ℹ️

55.6 Grade F / 100

Failing Health Score

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Latest inspection

May 5, 2026 · 14 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

KAVAS TACOS + TEQUILA in ORLANDO currently holds an InspectFL Health Score of 55.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 5, 2026. Across those visits, inspectors documented 63 total violations — 13 critical, 12 major, 38 minor.

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The latest inspection on May 5, 2026 shows 14 observation rows: 2 critical, 2 major, and 10 minor.

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Inspector notes

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KAVAS TACOS + TEQUILA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair./reach in cooler top cover gasket torn/cook line.
[36-73-4] Floor soiled/has accumulation of debris./bar floor soiled and wet.
[36-17-5] Floor tiles missing and/or in disrepair./between walk in freezer and dish room.
[14-38-4] Food storage container/container lid cracked or broken./some plastic containers.
[08B-38-4] Food stored on floor./oil carton/back kitchen/
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge damaged/technician on site/fixed/
[29-11-4] Water leaking from pipe and/or faucet/handle./under sanitizing compartment/3 compartment sink.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Back kitchen and bar/
[35A-02-7] Live, small flying insects found/observed one fly at the bar.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon cold holding at 48F/cook line cold drawer. Raw shrimp cold holding at 49F/cook line cold drawer. Home made chipotle butter holding in room temperature 67F. Sour cream cold holding at 49F/cook line cooler. All less than 4 hours per manager. Adding ice bags and butter moved to walk in freezer. Rechecked raw salmon 41F, raw shrimp 40F, butter 42F and sour cream 40F.
[31A-09-4] Handwash sink not accessible for employee use at all times./containers blocked back kitchen hand sink/removed/
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications./not reaching 160F/technician on site/fixed/now reaching 160F/

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./mahi, walk in cooler/
[14-09-4] Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line small table/
[24-08-4] Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
[36-73-4] Floor soiled/has accumulation of debris./walk in freezer floor.
[36-62-4] Light not functioning./two lights at cook line.
[16-46-4] Old labels stuck to food containers after cleaning./containers on cleaned dish shelves.
[29-08-4] Plumbing system in disrepair./cook line hand sink hot water faucet disrepair.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation./onions, back prep area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry./mop sink outside walk in freezer.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, back prep area/rechecked 200ppm/
[02D-01-5] Working containers of food removed from original container not identified by common name./seasoning flour and sugar bins/
[50-17-3] Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2025./license renewed immediately/
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak 52F, raw shrimp 51F, raw salmon 52F/cook line cold drawers less than 4 hours per chef/moved to walk in freezer/rechecked raw steak 38F, raw shrimp 34F, raw salmon 37F. Home made salsa 54F, crema 53F/cook line prep area for less than 4 hours per chef/iced/rechecked homemade salsa 36F, crema 37F/
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/manager Omar certificate expired.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/
[41-17-4] Spray bottle containing toxic substance not labeled. Blue chemical spray bottle not labeled, bar/

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Small green cutting board at the bar. Green cutting board at back kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees bags stored on top of oil carton, cook line/
[10-08-5] Ice scoop handle in contact with ice./bar/
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./dining room wait station near the bar.
[21-38-4] Wiping cloth sanitizing solution stored on the floor./throughout the entire establishment/bar, cook line, back kitchen, front expo line/
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./0ppm, bar dish machine, rechecked 50ppm/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over butter, walk in cooler. Raw mahi/ceviche stored over cook shrimp, cook line reach in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef stored over raw salmon and raw shrimp/cook line cold drawers/
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked egg, walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter 55F, cold holding at fry station for less than 2 hours, iced, rechecked 40F. Cooked peppers 45F, cold holding at prep area for less than 2 hours, iced, rechecked 38F.
[31A-09-4] Handwash sink not accessible for employee use at all times./cook line fry station hand sink blocked by chips containers.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./dining room wait station near the bar/
[31B-03-4] No soap provided at handwash sink./dining room wait station near he bar/
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing five employees training certificates.